Preperation Beat the egg whites with salt. Add sugar and continue to beat untill they are uniformly white and stiff peaks form. Sieve white almond powder, pistachio powder and caster sugar in an another bowl. By a help of a spoon, mix the egg yolks and the sieved mixture.(do not stir so much that let the eggs’ white lose their form.) Pour the mixture in a baking tin(I prefer glass baking tin) and bake it in a preheated 175C oven for 20 minutes. Then decrease the heat to 150C and bake for another 12-15 minutes. The upper part of the cake should be crunchy and inner part is soft. Stir the cake by a spoon. When it is warm enough to touch, shape them and cover them by a strech film. You can keep it in refrigerator. Bon appetit 🙂

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